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August 22, 2012

Maybe it's because I just watched Julie and Julia for the first time, or maybe this whole homemaking thing is making me more domestic, but this weekend I felt very inclined to cook. Yep, me. Cooking. Call the fire department. I probably own the most cook books that a non-chef can own, and while they look very pretty on my shelf, this weekend I decided it was time I whipped those babies out and started making some meals for my man.

Since Jack has been traveling pretty much since we moved into our apartment, I thought it would be nice to wake him up with some homemade pancakes. This recipe, from Blackbird Bakery, is absolutely dee-lish and GLUTEN FREE! And, they don't even taste like cardboard like most g-free foods! I've made them before and I will quote Jack in saying "they may be even better than gluten-filled pancakes". Success. For all you g-freer sweet lovers, you definitely need this cook book, and for all you non-g-freers sweet lovers, jump on the bandwagon and get it as well. Because everything in it is awesome. And so delicious. Ingredients1/4 cup plus 2 tablespoons almond flour1/2 millet flour2 tablespoons glutinous rice flour2 tablespoons sugar 1 teaspoon guar gum1/2 teaspoon kosher salt1/2 teaspoon baking soda1/2 teaspoon baking powder2 large eggs, beaten1 cup organic buttermilk2 tablespoons unsalted butter, melted1 cup of your choice of fruitsafflower oil cooking sprayIn a large bowl, combine the dry ingredients and stir with a whisk to blend. (You can keep the blend in an airtight container in a cool dry place for up to 3 months.)Add the eggs, buttermilk, and melted butter to the dry ingredients and stir just until smooth. Do not over mix.

Heat a large skillet or a griddle over medium-low heat. Melt about a teaspoon of butter. When you think the surface is hot enough, run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes. For each large pancake, pour 1/4 cup batter into the pan; to make small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake; turn and cook until golden brown on the bottom.